| For the Bavarian Cream: |
| • | The Perfect Purée flavor of choice (flavor to taste) |
| • | 1 oz. gelatin |
| • | 8 oz. water |
| • | 1 qt. heavy cream |
| • | 1 qt. Vanilla Sauce |
| |
| Method for the Bavarian Cream: |
| 1. | Prepare Vanilla Sauce and set as ide to cool (recipe below). |
| 2. | Place gelatin in a small stainless steel bowl and add the water. Let stand for 15 minutes or until gelatin has fully bloomed. |
| 3. | Melt the bloomed gelatin slowly over a hot water bath to 105°F – 110°F. |
| 4. | Whip the cream to soft peaks and hold, covered in refrigeration. |
| 5. | Combine Vanilla Sauce and The Perfect Purée flavor of choice. |
| 6. | Taste and adjust the amount used for The Perfect Purée. |
| 7. | Combine the flavored Vanilla Sauce and the gelatin. |
| 8. | Stir over an ice water bath to 75°F. |
| 9. | Fold in the whipped cream. |
| 10. | Pour immediately into prepared molds. |
| 11. | Refrigerate or freeze until set. |
| |
| For the Vanilla Sauce: |
| • | 1 pt. milk |
| • | 1 pt. heavy cream |
| • | 1 vanilla bean or 1 tbsp. vanilla extract |
| • | 8 oz. sugar |
| • | 9 oz. egg yolks |
| |
| Method for the Vanilla Sauce: |
| 1. | Bring milk, heavey cream, vanilla and ½ of the sugar to a boil. |
| 2. | Combine eggs and rest of sugar and temper this mixture in the heated cream mixture. |
| 3. | Slowly heat to 180°F. |
| 4. | Strain and place mixture into an ice bath to quickly cool. |
